150 deg
C. Line paper cups in muffin pan. In a bowl, stir egg yolks with a hand whisk and pour in yoghurt and stir till combined. Sift in half of the flour, stir well gently, followed by the remaining flour, mix well again. Add vanilla extract, lemon juice and lemon zest, mix well. Pour in melted butter and fold well with a rubber spatula. Whisk egg whites at low speed till foamy and gradually add in sugar and continue to beat till peak forms at medium speed. Fold

2-3 times
on table top to release hot air and leave cakes to cool. Dust with some cocoa powder before serving.recipe adapted from here with some adjustments

Heat the oil in a small saucepan using low fire till lines appear before turning off heat. As she is on a soft diet, I have to bake cakes which yields soft and moist texture like the Super Moist Almond Butter Cake, , Easy Blueberry Honey Cupcakes, Super Soft Fluffy Banana Cupcakes, Japanese Cotton Cheesecake, Magic Custard Cake etc